x
  • Country ranking ?

    416
  • Producer ranking ?

    5
  • Decanting time

    2h
  • When to drink

    Now

The Story

Christophe makes the wine as naturally as possible, vines are hand-tended, the wine undergoes a controlled fermentation with maceration before and after, and the wines rest sur lie in barriques for as long as possible, usually 16 to 18 months. The long slow ageing enables these wines to be bottled without filtration. 15-25% new oak is used for the village appellations whilst 40-50% is used for the 1ers and Grand Crus. The result is intense, noble red Burgundy.

 

Here, Morey-Saint-Denis and Chambolle-Musigny demonstrate the ability of the Côte de Nuits to blend two distinct temperaments into a single personality. The Bonnes-Mares vineyards have been known by this name since the late Middle Ages although the etymology still remains uncertain. The origin might be the verb " marer " meaning " to cultivate carefully ", although many like to think the name alludes to ancient mother-goddesses. This explanation, however, is certainly less probable. Its Grand Cru status was recognised on 8th December , 1936. The Bonnes-Mares appellation lies just south of the Clos de Tart, the neighbouring Grand Cru, forming a rectangle between the hollowed hillsides of Morey and Chambolle. More of it lies in the territory of Chambolle-Musigny than that of Morey-Saint-Denis. Its exposition is easterly and its altitude averages between 250 and 280 metres.

The sub-soil consists of limestone pavement and white marl and underlies clay-flint soils some 40 cm in depth on a gently sloping site. The soil is quite light and gravelly, and is brown or reddish in colour. Its origins date back to the Jurassic period, some 150 million years ago. 

 

A successful blend of impressive build and meaty texture means this wine is a worthy equal to game, which responds well to its huge aromatic intensity and, in the maturer vintages, its musky notes. Preferably the game should be roasted, but the wine will also take on stews without fuss as well as fine wine-based sauces. Duck (even laquered Pekin-style Duck) is similarly enhanced because the virile tannins in the wine give structure to the aromatic and delicately-textured flesh. It also goes well with strong-flavoured cheeses.
Serving temperature : 14 to 16 °C.

 

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Vintage 1959

In 1924 Georges Roumier settled in Chambolle Musigny taking over the Domain which belonged to his wife's family.

At that time, most of the production was sold to local merchants. In 1945, however, Georges Roumier initiated the practice of domain bottling. Ever since, the name "George Roumier" has enjoyed an increasing reputation.

In 1953, he proceeded to expand the Domain with "Le Clos de la Bussière" in Morey St Denis. In 1953, his son Jean-Marie Roumier took over the Domain Georges Roumier. Following in his father's footsteps, Jean-Marie Roumier expanded the range of appellations, aquiring the vineyards of "Corton Charlemagne" (1968) and "Musigny" (1978).


In 1982, Christophe Roumier and his father Jean-Marie became partners to jointly manage the Domain Georges Roumier. Today, the domain covers 11.8 hectares (including 0.276 ha of Charmes-Chambertin and 0.5436 ha of Ruchottes-Chambertin in sharecropping) and is sread out over 9 different appellations. All of the wines produced are marketed in bottles.

The wines of Chambolle-Musigny are delicate and elegant. The wood must respect their character. Depending on the strength of the vintage, I estimate that 15% to 25% of new barrels are sufficient for the village appellations, enhancing their bouquet without sacrificing the finesse of the wine.

The proportion of new barrels may rise with the strength of the wine.

This is why I use 25% to 40% of new barrels for the Premier Crus and 40% to 50% for the Grands Crus. We bottle the wines without filtering and if possible without fining, out of the greatest respect for the wine.

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Latest Pro-tasting notes

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Written Notes

This magnum came from a cellar this collector purchased that had 18 magnums of this nectar in total! He may have all the magnums that are left in the world, to be frank. The nose was incredibly complex - meaty, rich, and full of tomato, earth and spice, and also touches of mint, fig and something herbal that was dill-like but not quite dill. An exotic beef satay quality emerged, complete with the kiss of peanut sauce, and an additional kiss of cedar. The palate was decadent, rich and long with great definition. Flavors of spice, cedar, meat, tomato, gravy and worcestershire emerged in this saucy mouthful of a wine. It was classic '59 all the way with its saucy and ripe style, hailed as 'tropical, yet evolving into a spicy finish' by our host. He continued, 'The fruit explodes then comes to a pinpoint that ties it all together.' A kiss of garden flavors rounded out this muscular wine

  • 97p

Information

Origin

Beaune, Burgundy

Highlights

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94p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Bonnes Mares Grand Cru 1959  ( Domaine Georges Roumier )

This magnum came from a cellar this collector purchased that had 18 magnums of this nectar in total! He may have all the magnums that are left in the world, to be frank. The nose was incredibly complex - meaty, rich, and full of tomato, earth and spice, and also touches of mint, fig and something herbal that was dill-like but not quite dill. An exotic beef satay quality emerged, complete with the kiss of peanut sauce, and an additional kiss of cedar. The palate was decadent, rich and long with great definition. Flavors of spice, cedar, meat, tomato, gravy and worcestershire emerged in this saucy mouthful of a wine. It was classic '59 all the way with its saucy and ripe style, hailed as 'tropical, yet evolving into a spicy finish' by our host. He continued, 'The fruit explodes then comes to a pinpoint that ties it all together.' A kiss of garden flavors rounded out this muscular wine

17d 14h ago

97p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Bonnes Mares Grand Cru 1959  ( Domaine Georges Roumier )

"The second wine was a noticeable step up from the first wine, possessing ‘so much energy’ per someone. This wine ‘got game,’ I wrote, and it was as if there was a slice of Kobe beef in the center of its decadent and oily nose. Its earth qualities were incredible, citing Rob to call it ‘another dimension.’ It was more like ‘another night of wine dementia,’ I mused to myself, and we did certainly feel demented by the end of the night, not to mention the next morning. A hint of exotic lavender graced its palate, which was so thick and rich that I wrote the combination of those two words five times in my notes. I guess I wanted to get that point across lol. Its texture was ‘retarded,’ and its acidity was ‘off the charts’ as well. What a bottle of 1959 Roumier Bonnes Mares. "

4y 8m ago

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